Garlic Cream Beer Sauce
The combination of beer and cream in this garlic sauce creates a uniquely rich and creamy flavor profile. The characteristic aroma of garlic and the slightly bitter taste of beer perfectly complement each other, while the cream lends a silky texture to the sauce. This sauce is an ideal choice for grilled meats, roasted vegetables, or even pasta dishes. Despite the simple ingredients, the result is a truly special sauce that enhances any dish. If you love rich, creamy flavors, this garlic cream beer sauce is sure to please!
Facebook
Twitter
LinkedIn
Ingredients for this recipe
Servings: 4
200
ml
Heavy Cream
150
ml
Pale Lager
3
cloves
Garlic
30
g
Butter
1
tbsp
All-Purpose Flour
1
tbsp
Dijon Mustard
1
pinch
Salt
1
pinch
Black Pepper
1
tbsp
Fresh Parsley
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Mince the garlic and parsley finely.
2
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
3
Sprinkle in the flour and whisk continuously until you have a smooth roux.
4
Pour in the beer, whisking constantly to prevent lumps from forming. Bring to a simmer and cook for 2-3 minutes.
5
Stir in the heavy cream and Dijon mustard until well combined.
6
Season with salt and freshly ground black pepper to taste. Simmer for another 5-7 minutes, or until the sauce has thickened to your liking.
7
Garnish with fresh parsley and serve warm over grilled meats or vegetables.
8
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
